Homemade Tater Tots
Ingredients
- 800 gPotato (whole with skin)
- 30 gWheat flour (sifted)
- 1 tbspCorn starch
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
- 1,000 mlSunflower oil (for frying)
- 1 tspOnion powder
Method
Golden, ultra-crispy potato cylinders with a meltingly soft grated interior. The scent of clean frying and browned potatoes fills the air.
- 1
Plunge the whole potatoes with their skins into boiling salted water. Cook for about 15 minutes. The tip of a knife should enter but meet firm resistance at the core.
- 2
Let cool completely, peel, then grate the potatoes using the large holes of a grater. You should get clean filaments, not a puree.
- 3
In a mixing bowl, combine the grated potatoes with the flour, cornstarch, onion powder, salt, and pepper. The mixture should be sticky to the touch while maintaining its structure.
- 4
Form small cylinders about 3 cm long by pressing firmly between your palms. They must be compact so they don't burst during cooking.
- 5
Heat the sunflower oil to 180°C. Fry the tater tots in small batches. When they are evenly browned and the crust sounds hollow under a fork, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- The secret lies in cooling: grating a hot potato will result in mush.
- Cornstarch ensures a crust that stays crunchy even after a few minutes out of the oil.
How long does this dish keep?
Keeps for 48h in the refrigerator. To reheat, place in a very hot oven for 5 minutes to restore the crunch.
